The A to Z of Baking: T is for Toffee Marble Shortbread

20160321_082338I decided to try something a little different for the T of my baking challenge – different in the sense that it was not a cake or cupcake. Not quite sure I wanted to tackle a pie just yet – pastry nerves, eek! – I decided to opt for a simple, yet tasty traybake. I dug out an old baking book I haven’t used for a while (Everyday Easy Cakes and Cupcakes) and got going.

When I announced to Steve on Sunday afternoon that I was just going to have a little bake, he was quick to remind me: “You said you were going to have a break from baking for two weeks!” This is true. Last weekend, I returned home knackered after a fab family weekend in Whitby and spent hours creating an Easter-themed cake for a staff-student charity bake off at work the following day. It was a good excuse to try out new techniques (more info on this in a forthcoming post), but it was bloody exhausting and to top it off, the prizes for the Bake Off ended up being raffled off the next day because there were not enough people taking part! Not that I’m competitive or anything, but it’s pretty soul destroying to toil over a creation for hours when afterwards, you feel as though you needn’t have made quite as much effort! At least it was all for a good cause, though.

Anyway, after what felt like a marathon baking session last week, I did indeed announce that I was fed up and taking a bit of a break, but after a week off I was itching to get going again. Plus, I was due to be meeting my friend Catherine ahead of her birthday, so I thought a sweet treat in addition to the gift I’d got her might be a good idea and give me a baking purpose.  Catherine also kindly left me some surprise Easter-themed rocky road cakes at my house last week when I was out at work, which was a lovely surprise to return home to! I don’t often get baked for so I loved this and wanted to try and return the gesture in some way.

Enjoying a piece of the shortbread with our fancy coffees whilst out celebrating Catherine's birthday.

Enjoying a piece of the shortbread with our fancy coffees whilst out celebrating Catherine’s birthday.

High points

Super easy to make! As Catherine told me in her informal review, it was “Tasty with a visual punch”. Thanks for the props there, pal 🙂 Did I just say ‘props’? Ugh.

Low points

Steve said it tasted a bit dry immediately after coming out of the fridge and that it is better when it has warmed up a little, but it’s not stopped either of us troughing away on the shortbread every time we go into the fridge.

Ingredients

  • 250g unsalted butter
  • 175g golden granulated sugar
  • 225g plain flour
  • 125g semolina
  • 4-5 tablespoons ready made toffee sauce
  • 150g dark chocolate
  • 150g white chocolate

Method

  • Preheat the oven to 150C/300F/gas 2. Lightly grease a square cake tin and line with baking paper.  Whisk the butter and sugar together until pale and creamy, then add the flour and semolina, and mix until well combined. Press the mixture into the tin and level the surface with a knife.
  • Bake in the oven for 40-45 minutes, of until lightly golden, then remove and leave it to cool. Spoon the toffee sauce evenly over the shortbread, and smooth the surface with the back of a spoon until level.
  • In two separate heatproof bowls, each set over a pan of simmering water, melt the dark and white chocolate. Spoon blobs of dark and white chocolate randomly over the toffee sauce layer, and create a marbled effect by blending them slightly with the back of a teaspoon. Chill for a couple of hours for the chocolate to set. Remove from the tin, place on a chopping board and cut into small squares with a large knife. I used a cleaver!

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The A to Z of Baking: S is for St Patrick’s Day Cupcakes

IMG_0947Winter should technically be over in a week or so but this dreadful up and down weather shows no signs of letting up, plus virtually everyone I know has got either a bad cold, flu or a sickness bug and I’m feeling a little run down too. So all in all, things are feeling a little grey at the moment but baking these stout chocolate cupcakes in aid of St Patrick’s Day next week have cheered me up no end!

I adapted one of my favourite Hummingbird Bakery recipes and then added a little Irish twist with some green icing shamrocks. It’s definitely worth a go if you’re looking to mark March 17th with a sweet treat!

High points

These cakes are super delicious and the Guinness cake recipe never fails to impress people.

Low points

It’s not really a low point but I found this recipe made LOADS of cupcakes (20 to be precise), and I wasn’t really prepared for that so I had to get my cupcake maker out as it makes cupcakes super fast in about 12 minutes. It does tend to dry them out a little though which is why it’s not my fave appliance, but this mixture makes such a moist cake that it didn’t dry them out that much.

Ingredients

  • 250ml Guinness (although I used Murphy’s stout)
  • 250g unsalted butter
  • 80g cocoa powder
  • 400g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 140ml buttermilk
  • 280g plain flour
  • 2 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder

For the frosting

  • 50g unsalted butter
  • 300g icing sugar
  • 125g full-fat cream cheese
  • Cocoa powder for dusting
  • Green ready to roll icing

Other things you will need

  • A shamrock shaped cutter

Method

  • Preheat the oven to 170C / 325F / Gas mark 3, then line the base of a 9in (23cm) cake tin with baking parchment.
  • Pour the stout into a saucepan, add the butter and gently heat until it has melted. Remove the pan from the heat and stir the cocoa powder and sugar into the warm liquid. Mix together the eggs, vanilla essence and buttermilk by hand in a hug or bowl, and then add this to the mixture in the pan.
  • Sift together the remaining sponge ingredients into a large bowl and with an electric whisk, set on a low speed, pour in the contents of the pan. Scrape down the sides of the bowl and continue to mix thoroughly until all the ingredients are incorporated.
  • Pour the batter into prepared muffin cases in a muffin tin – beware! I found this recipe made more than 12 cupcakes so I’d advise you have about 20 muffin cases at the ready – and bake for 45 minutes, until the cakes bounce back when pressed and a skewer comes out of the middle of them clean. Set aside to cool, and then remove the cupcakes from the tin on to a wire rack, making sure the cakes are cold to the touch before you frost them.
  • Using the electric whisk, mix the butter and icing sugar together until there are no large lumps of butter and it is fully combined with the sugar in a sandy mixture. Add the cream cheese and mix on a low speed, then increase the speed to medium and beat until the frosting is light and fluffy.
  • Frost the cakes using a palette knife to create a swirled effect on top of each cupcake.
  • Dust each cupcake with a little cocoa powder.
  • Roll out a small amount of green ready to roll icing until the sheet of icing is around 1mm thick. Then, use your shamrock cutter to cut out the shapes. I used the blunt end of a wooden skewer to gently push the icing shape away from the cutter without damaging its shape.

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  • Place each shamrock on top of the cupcakes -et voila!

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My Random Musings

For My Mum on Mother’s Day

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Not the best quality photo but our most recent snap together, taken at Christmas.

Mother’s Day is a bit like a bit like Valentine’s Day in the sense that it’s become a marketer’s dream and you could use the argument that you shouldn’t only choose one day of the year to celebrate the ones you love. That said, just like birthdays, it’s always wonderful to especially spoil loved ones on their special day(s) of the year, so it’s great to use any excuse you can to treat them and make an effort to tell them just how much they mean to you.

I’ve always tried to make Mother’s Day special for my Mum in my own way. As a young kid I remember taking it upon myself to bake something for my Mum on her special day (always loved baking, see), although I can’t remember if it was a cheesecake, apple crumble or jam tarts. However, I ended up getting shouted at by her for making a mess of the kitchen. Well, the thought was there!

This year, Mother’s Day weekend has so far consisted of afternoon tea on Saturday and then a meal with the family in our new home today, on Mothering Sunday.

Mum pictured with me as a little rascal.

Mum, pictured with me as a little rascal.

So, to my Mum, I just want to tell you how much you mean to me. Even though we can occasionally drive each other mad and even though I can still behave like a petulant child in your company at times, you are also a wonderful friend and we have so much fun together. Even my friends often remind me of how much fun you are, which always makes me smile!

You’ve supported me through thick and thin. I don’t know where I’d be or what I’d do without you and I try not to think too hard about the latter.

I’m looking forward to our family weekend away together next weekend, and to many happy times to come. Love you millions, always.

xxx

Mum pictured long me. Here, Mum is the same age as I am now - looking efortlessly glam on the beach!

Mum pictured long before me. Here, she is the same age as I am now – looking effortlessly glam on the beach!

 

The A to Z of Baking: R is for Raspberry Rainbow Cupcakes

My first attempt at the R of the baking challenge was a Raspberry Cheesecake Brownie that I intended to cut up into cute little pieces and serve at our very belated housewarming party a few weeks ago. I baked the cheesecake and brownie layer and all was going swimmingly until I tried to make the raspberry topping. It called for whipping cream and I didn’t know you could buy pots of whipping cream, so I just bought a tin of squirty cream and squirted it all out into the bowl. I think it was too wet so the topping didn’t set and the end result looked even more sloppy and shambolic than my Fondant Fancy Fail. I decided I definitely wouldn’t be displaying that monstrosity on the blog but ever the one to try not to waste food, I did still serve the little pieces of disaster at the party, apologising profusely to anyone who looked in the direction of the cakes. Needless to say, most of the pieces didn’t get eaten and the ones that did go were used as ammunition in a food fight that broke out amongst a couple of friends. Probably the best use for the little buggers.

So, I decided to attempt R again last weekend but instead of going for rainbow cake like I had half decided I would mix things up a little and go for rainbow cupcakes, after being inspired by some neon rainbow frosting in a YouTube video.

To make these cakes, I used a combination of two trusty Hummingbird Bakery recipes for the sponge and the frosting, and added in raspberry flavouring and a combination of food colouring pastes.

High points

The cupcakes look fun and it wasn’t as tricky to line a piping bag with three stripes of colour as I thought it would be.

Low points

The colours in the rainbow frosting just weren’t as vibrant as I hoped they would be! Maybe I need some different tones next time as mine appeared more pastel-like. Anyone have any recommendations for vibrant coloured pastes or gels?

For the cupcakes:

  • 80g unsalted butter
  • 280g caster sugar
  • 240g plain flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 240ml whole milk
  • 1 tsp vanilla essence
  • 2 large eggs
  • A dash of raspberry flavouring (I bought mine from Asda)
  • A small amount of bright pink food colouring gel or paste (I used Dr Oetker Fuschia gel)

For the vanilla frosting:

  • 250g icing sugar
  • 80g unsalted butter
  • 25ml whole milk
  • A couple of drops of vanilla extract
  • A small amount of bright pink, bright yellow and bright blue food colouring paste (I used Dr Oetker Fuschia gel, Sugarflair Sky Blue paste and Sugarflair Daffodil Yellow paste)

Method:

  • Preheat the oven to 190C (375F), gas mark 5 and line a muffin tray with muffin cases.
  • Beat together the butter, sugar, flour, baking powder and salt on a slow speed until the ingredients are well mixed and resemble fine breadcrumbs.
  • In a jug whisk together the milk, vanilla essence and eggs by hand, then pour three-quarters of this into the dry ingredients, while mixing on a slow speed, and beat together, scraping down the sides of the bowl to make sure all the ingredients are well incorporated. Add the remaining milk mixture and a little bit of pink food colouring paste (using the end of a cocktail stick to transfer the paste into the mixture) and beat again, on a medium speed, until the batter is smooth.
  • Divide the batter between the muffin cases, filling each one two-thirds full. Bake the cupcakes for 18-20 minutes or until the sponges bounce back when lightly pressed. Leave to cool slightly before removing from the tin and placing on a wire rack to cool down fully.
  • To make the frosting, beat the icing sugar and butter together until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of spoonfuls at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.
  • Divide your frosting evenly between three bowls and then use a small amount of food colouring paste or gel on the end of a cocktail stick to place into your bowls, mixing until your colours look evenly mixed.

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  • Get a disposable piping bag with a standard star nozzle and carefully place the contents of one of your bowls down one side of the bag, making sure to try and get the frosting as close to the nozzle as you can. Repeat this on the other side of your piping bag with one of your other colours from another bowl and then place the final colour down the third section of the bag. It doesn’t matter if the colours begin to merge a little bit.

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  • Try a test pipe of your frosting on a plate until the frosting comes out with the full three colours displaying – now you’re good to go and frost your cakes, starting in the middle of each cupcake with your frosting and swirling it around to cover the top of the cupcake.

Have you tried making this creation? If so, let me know how you got on with it!

The Facebook Motherhood Challenge Debate

Most of us will have seen the latest ‘challenge’ doing the rounds on Facebook this week, it’s the Motherhood Challenge. It involves mums, who are nominated by their Facebook friends, posting five photos that make them proud to be a mother, before they then go on to nominate other fellow mums and challenge them to do the same.

There’s often a challenge of some sort going around on Facebook – the ice bucket challenge and the no make-up selfie challenge are two of the more popular ones from the last couple of years – but neither of those seem to have attracted the debate (I’m not sure if ‘backlash’ would be too strong a word for this, but maybe not, depending on how strong some people’s views are on the matter) that the motherhood challenge has drummed up.

So, why do people have so much to say about this photo challenge that is surely just a bit of fun? Well, it basically boils down to the fact that this challenge alienates some women, the women who are not mothers. We can all take our make up off and take a selfie, but we can’t all show off pictures of our kids, can we?

Motherhood isn’t something you should feel you have to hide

Motherhood can be a pretty touchy subject – either for women who do not have, and simply do not want, children, or for the women who desperately want, but cannot have, children. Some of the first camp – the ‘I do not want children, thanks’ crowd – can be pretty vocal about how motherhood is not for them and if they have to see one more pic of a giggling baby on Facebook, they will just vomit. I’m not sure I agree with this point of view. I have lots of friends who have children and who regularly post pics on Facebook of said children in cute/hilarious/messy situations. I don’t mind – and often like – seeing these photos as it is a massive part of their life they are sharing. Motherhood isn’t something you should hide, after all. And if I’m not in the mood for more baby pics on any particular day when I’m flicking through my news feed, I just  scroll on by. (Plus, it all evens out in the end – I’m not sure my mummy friends want to see all the pics I post of my cat Theo, but I’m a kitten momma and proud 😉 ).

Others who could perhaps be negatively affected by the motherhood challenge are the women who are not mothers but who desperately want to be. And the thought of these women feeling alienated over the latest challenge is the thing that truly upsets me. I have never tried for children but I definitely want children, and although I don’t know what it must feel like to want children but know that you cannot have them, I do know what it feels like to desperately want children but thanks to your lifestyle, you feel like you are up against a complete brick wall and cannot see children as a part of your future (and I am not saying these two things are anywhere near the same, I’m just drawing on past experience). If this challenge was doing the rounds when I was in the midst of my previous situation then I would have felt truly heartbroken. But by the same token, people can’t be expected to conceal parts of their lives at all times for fear of hurting others. I don’t think it’s fair for the extremists cited in recent media articles to label the mothers taking part in this challenge as smug for doing so, they should take part if they want to and they should not have to conceal any part of their lives if they don’t wish to.

Of course, it sounds like there are one or two mums out there who are taking it too far and turning this fun challenge into a competition, and that I don’t agree with. In an article on the BBC website, it quotes a Mumsnet user, who is opposed to the challenge and who states:  “I would post: I’m far too busy bonding with my DC [dear children] over homemade crafts, trips to the beach and cuddles to do this. If you have time, you are clearly neglecting yours”.

My thoughts on that comment? Get off your high horse, please. From my point of view, motherhood is not a competition, no one is any better than anyone else, and those few women who treat it as a competitive sport actually make me feel ever so slightly jaded about the possibility of one day becoming a mother.

So, would I take part in the Facebook motherhood challenge if I was a mother? Well, yes, I think I probably would, knowing my track record of taking part in daft Facebook challenges. But I wouldn’t do it to rub it in or be smug, because anyone who truly knows me, knows I’m not that kind of person. I’d feel proud to have become a mother, something I’ve wanted to become for a long time, and as long as you’re not out there to brag, boast and say “I’m better than you”, then there is nothing wrong at all in celebrating any aspect of your life that you are proud of.

Brilliant blog posts on HonestMum.com

The A to Z of Baking: N is for Neapolitan Cake

IMG_6774Wow, it’s been a busy few weeks and I feel like my head has been all over the place with so much to think about! Work has been really busy, we’ve been sorting our new house out, and then trying to fit in a social life, which I’m not complaining about at all, it’s just been all go!

Of course, throughout the last few weeks I’ve managed to shoehorn the next letter of my baking challenge into my life. A group of friends and I regularly take it in turns to host themed cuisine nights, in which we each take along a dish (there’s six of us, so it’s easier that way – saves one person having to cook for five other people!). So, when it was recently my turn to host an Italian themed night, I decided I could shoehorn the N of my challenge – the Neapolitan Cake I’d had my eye on making since the early days of the challenge – into the mix somewhere!

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For this creation, I used a recipe from the Hidden Surprise Cakes book by Angela Drake. It was simple enough creating the three layers of the cake, although I did naively use 8-inch cake tins when the recipe actually asked for 6-inch cake tins (I didn’t want to splash out on a new set of baking tins for potentially one recipe…), so the end layered result looked a little less like the beautiful dome shaped cake in the book and more like someone had sat on the cake.

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What I was concerned about was creating the two-toned, swirly pink and white effect on the buttercream (my piping skills are yet to see much improvement). However, when I got to it, the end result, whilst not perfect and more heavily pink or white in certain areas, was not half as bad as I expected.

I got some positive feedback from my friends – and hopefully not all of it was just for the sake of politeness! – so overall, it was a successful recipe. It’s not exactly a showstopping cake but it’s impressive, and simple, enough for dinner parties, birthdays, and a whole host of other occasions.

High points

The cake was a lot more easy to create than it appeared it would be on first glance in the book.

Low points

I stupidly used the wrong cake tins and thought, like I do with most things, that I could just blag it. Turns out I could blag it but the cake could have looked better and more ‘full-bodied’ if I’d used the right tin size. I’ll not learn my lesson in future though, and fully expect I’ll use the wrong tin size again, all for the sake of saving a few pence…

For the cake layers:

  • 1 1/2 tablespoons cocoa powder
  • 1 1/2 tablespoons hot water
  • 225g self-raising flour
  • 1/2 teaspoon baking powder
  • 225g unsalted butter, plus extra for greasing
  • 225g caster sugar
  • 4 eggs
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon strawberry extract
  • pink food colouring paste

For the buttercream:

  • 263g unsalted butter
  • 525g icing sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons hot water
  • Pink food colouring paste

Method:

  • Preheat oven to 180C/350F/Gas mark 4. Grease 3 x 15cm/6-inch round sandwich tins (I used 8-inch tins as it was all I had).
  • Mix together cocoa powder and hot water in a small bowl to make a smooth paste and set aside.
  • Sift together the flour and baking powder into a large bowl and add the butter, sugar, eggs and milk. Beat with a hand-held electric mixer for 1-2 minutes until smooth and creamy. Weigh the mixture and divide equally into three separate bowls.
  • Beat the chocolate paste into one bowl of mixture. Beat the vanilla extract into the second bowl of mixture. Beat the strawberry extract and enough food colouring to give a bright pink colour into the third bowl of mixture.
  • Spoon the mixtures into the prepared tins and gently level the surfaces. Bake in the preheated oven for 25 minutes, or until risen and just firm to the touch. The chocolate sponge may need an extra 4-5 minutes. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack and leave to cool completely.
  • To make the buttercream, place the butter in a large bowl and beat with an electric mixer for 2-3 minutes until very soft and pale. Sift in half the icing sugar and mix with a wooden spoon until blended with the butter. Sift in the remaining icing sugar and mix again. Add the vanilla extract and beat for 2-3 minutes, or until the mixture is very smooth, pale and creamy. Add the hot water and beat for a further 30 seconds to give the buttercream a silky smooth texture.
  • To decorate, use some of the buttercream to sandwich the three sponges together, with the chocolate sponge at the bottom and the vanilla sponge at the top. Spread a thin layer of buttercream around the sides and over the top of the stacked cakes. Place in the fridge for 30 minutes.
  • Divide the remaining buttercream between two bowls. Use the pink food colouring to colour one bowl of buttercream deep pink. Use a spatula to spoon the pink buttercream down one side of a large piping bag fitted with a medium star nozzle. Spoon the white buttercream down the other side of the piping bag.
  • Starting at the base, pipe three rosettes of buttercream up the side of the cake. Repeat all around the cake until the sides are completely covered. Pipe rosettes in concentric circles over the top of the cake.

Enjoy!

The A to Z of Baking: M is for Mocha Cupcakes (With a Personalised Edge!)

phonto(2)My partner Steve recently celebrated his last day in his job before moving on to pastures new so to mark the occasion, I offered to bake him some cakes for the whole obligatory ‘take sweet treats in for your colleagues on your last day’ kinda thing. He’s a massive coffee monster (sorry Steve, if you’re reading this, but, well, you are! 😉 ) so I decided to try out a luscious looking mocha cupcakes recipe. Do I need to even say where I found the recipe from?! If you’ve been reading previous posts you’re sure to have guessed it! (I promise my next recipe in the challenge will NOT be from the Hummingbird Bakery Cake Days book, for a change…).

To give these cupcakes a personalised twist for Steve, we decided to have edible cupcake toppers printed with a picture of his face on them. Steve chose the picture and went for one of him at work in his ‘gaffer’s chair’, which has now taken up residency in our new home. I’m sat in it now, playing the ‘gaffer’ as I type this post. I don’t often get chance to sit in the chair, as it’s usually occupied by either Steve or the Cat, but both of them have gone out! Hopefully not together, though…

Anyway I digress. There are plenty of places online where you can have your personalised cupcake toppers printed but I opted for My Cupcake Toppers, who gave a great, speedy service and send you a proof of your toppers via email for your approval before posting them out to you. The image we sent was a low-res image taken on a phone, so it wasn’t fantastic quality but My Cupcake Toppers did a great job with what they had to play with. (I’m not on commission to say that, by the way).

The cupcakes went down a storm in Steve’s office and although the recipe made a HUGE batch (16 in total), he didn’t come home with any spares, so that’s surely a good sign!

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High points

So easy to make, and you get a lot of cupcakes out of this recipe.

Low points

Not too sure, really. The cupcakes don’t look stunning or showstopping by any stretch of the imagination, but they looked personalised enough for the occasion in hand.

For the cupcakes:

  • 240ml milk
  • 15g hot chocolate powder
  • 5g espresso powder
  • 80g soft unsalted butter
  • 280g plain flour
  • 1tbsp baking powder
  • 1/4tsp salt
  • 2 eggs

For the frosting:

  • 50ml milk
  • 30g hot-chocolate powder
  • 500g icing sugar
  • 160g soft butter

Method:

  • Preheat the oven to 190 degrees, gas Mark 5. Line a muffin tray with muffin cases.
  • For the sponge, warm the milk without boiling it, then remove from the heat and stir in the coffee and hit chocolate powders until dissolved. Set aside.
  • Using a electric whisk, freestanding mixer or by hand, mix butter, sugar, flour, baking powder and salt together until the mixture looks like breadcrumbs. If mixing by hand like I did, cream the butter and sugar first to get an even texture.
  • Break the eggs into a jug, pour in the flavoured milk and whisk together by hand. Pour 3/4 of the milk mixture into the dry ingredients and mix to combine. Continue mixing in the freestanding mixer or by hand until you have a smooth batter. Add the remaining milk mixture and mix until all the ingredients are incorporated.
  • Spoon the batter into paper cases to about 2/3 full. Any leftover mixture can be put into extra cases. Bake in the oven for 18-20 minutes or until risen and springy. Take them out and poke a cocktail stick into the centre, if it comes out clean they are done. Leave to cool completely before adding frosting.
  • To make the frosting, warm the milk in a saucepan and add the chocolate powder until well dissolved. Set aside and allow to cool completely.
  • Whisk the icing sugar and the butter with an electric mixer or by hand until the mixture is sandy textured. Whisk in the flavoured milk and continue to whisk until the mixture becomes light and fluffy.
  • Smooth the frosting over the cupcakes with a palette knife, making a swirl in the frosting.

The A to Z of Baking: L is for Loved Up Cupcakes

imageIt’s been a crazy few weeks as we have moved into a new house (a particularly monumental event as it has meant a move into the first property I have ever owned – a homeowner at last!), and then there was the 10k run to prepare for. So it’s fair to say that my baking challenge has taken a bit of a back seat of late, however before we upped and left our old house I did find time to make one last creation.

I was thrilled when a friend of mine, who is getting married next year, asked me to be bridesmaid for her. She recently invited her bridesmaids round for an evening of bubbles, bridesmaid bonding and trying on our dresses for the big day (the dresses are simply gorgeous, by the way), so I thought what better sweet treats to take with me than ‘Loved Up Cupcakes’?!

I decided to give red velvet cupcakes a go from my fave baking book – yes, you guessed it, the Hummingbird Bakery Cake Days book, then I planned to give the cakes a loved up edge by decorating the tops with assorted love heart decorations.

imageI was pretty confident that my red velvet cakes would turn out to be a pretty vibrant colour because I planned to use food colouring paste rather than liquid, and I’ve been told this is usually a successful move. But instead, the cakes ended up this rather murky red-tinged brown!

I felt pretty pushed for time when decorating the cakes so they didn’t look quite as pretty and polished as I’d hoped and after the raging success of my previous KitKat Cake, this recipe felt like a step backwards, but this challenge is all about sharing the good, the bad and the ugly of my creations with you!

High points

I must say though, as ever the Hummingbird Bakery recipe was easy to follow and tasted lovely, a lot better than it looked.

Low points

I was disappointed with the red velvet effect, or lack thereof.

For the cupcakes:

  • 60g unsalted butter, at room temperature
  • 150g caster sugar
  • 1 egg
  • 10g cocoa powder
  • 20ml red food colouring paste (I used Sugarflair Velvet Red paste)
  • ½tsp vanilla extract
  • 120ml buttermilk
  • 150g plain flour
  • ½tsp salt
  • ½tsp bicarbonate of soda
  • 1½tsp white wine vinegar

For the cream cheese frosting:

  • 300g icing sugar, sifted
  • 50g unsalted butter, at room temperature
  • 125g cream cheese, cold
  • A  dash of pink food colouring paste (I used Sugarflair Baby Pink paste)

To decorate, I used:

Method:

  • Preheat the oven to 170°C/325°F/gas mark 3.
  • Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
  • In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
  • Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 mins, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
  • Meanwhile for the cream cheese frosting: Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 mins. Do not overbeat, as it can quickly become runny.
  • When the cupcakes are cold, spoon or pipe over the cream cheese frosting on top (I chose to give piping a go this time).

The A to Z of Baking: K is for KitKat Chequerboard Cake

IMG-20150911-WA0004My sister suggested I create a ‘KitKat cake’ for the ‘K’ of my challenge, to celebrate her last day in her job before she moved on to pastures new. I thought the idea of a KitKat cake would be great, but wanted to make this creation memorable for more than the chocolate wafer fingers that lined the outside of the cake, so I delved back into my Hidden Surprise Cakes book and found an impressive recipe for a chequerboard cake.

Although this cake involves two batches of oven cooking as there are four sponges (unless you have a double oven), it really wasn’t as time consuming to make as I expected it to be. I’ve included the detailed instructions before on how to make the cake. It was surprisingly simple to compile the sections of the cake to create a chequerboard effect, but it is important to make sure you wait for the sponges to cool completely before cutting into them and re-ordering.

My sister, who openly admits she prefers manufactured cakes to homemade creations, sent me a text on her last day of work to say she loved the cake, and so did her colleagues, which was fantastic to hear as I’d not been able to cut into the cake to check the effect inside before handing it over to my sister. Apparently, comments my sister received from her colleagues were “does she do this for a living?” and “she should really go on Bake Off!” Praise indeed!

High points

Have you seen the inside of this cake? That’s the high point; it really blows a lot of people’s minds, trying to work out how to achieve this effect and the truth is, it’s really simple to do so!

Low points

You really need to make sure the cakes are cooled completely before cutting shapes into them and maneuvering them, as i mentioned above. I wasn’t very delicate when lifting some of the rings, so they split in half (oops) but I managed to salvage them. The frosting helped to stick them back together!

For the chocolate sponges:

  • 2 tablespoons cocoa powder
  • 1 teaspoon instant coffee granules
  • 2 tablespoons hot water
  • 225g self-raising flour
  • 225g unsalted butter
  • 225g caster sugar
  • 4 eggs
  • 2 tablespoons milk

For the orange sponges:

  • 225 self-raising flour
  • 225g unsalted butter
  • 225g caster sugar
  • 4 eggs
  • 2 tablespoons orange juice

For the frosting:

  • 175g plain chocolate
  • 100g unsalted butter
  • 100ml double cream

Method:

  • Preheat the oven to 180C/350F/gas mark 4. Grease two 7-inch round sandwich tins (I used two 8-inch tins).
  • To make the chocolate sponges, mix together the cocoa powder, coffee granules and hot water in a small bowl to make a smooth paste. Set aside. Sift the flour into a large bowl and add the butter, sugar, eggs and milk. Beat with a hand held electric mixer for one to two minutes until smooth and creamy, then beat in the cocoa paste.
  • Divide the mixture evenly between the prepared tins and bake in the oven for 30 minutes, or until risen and just firm to the touch. Leave to cool in the tins for 10 minutes then turn out onto a wire rack and leave to cool completely. Clean tins, then grease again.
  • To make the orange sponges, sift the flour into a large bowl and add the butter, sugar and eggs. Beat with a hand held electric mixer for one to two minutes until smooth and creamy, then beat in the orange juice.
  • Divide the mixture evenly between the prepared tins and bake in the oven for 25 to 30 minutes, or until risen and just firm to the touch. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack and leave to cool completely.

IMG_20150910_213321

  • Place the chilled cakes on two large boards. Using a 6cm round metal cutter, stamp out a round from the centre of each cake and carefully remove.
  • Then, using a 12cm cutter or saucer as a guide, cut a ring of sponge from each cake. Very carefully separate and remove the rings, leaving four outer rings of sponge.

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  • Re-assemble the cakes, swapping the chocolate and orange sponge cakes and rings so you end up with four sponge cakes that look like targets.

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To make the frosting:

  • Put the chocolate and butter in a large heatproof bowl. Set the bowl over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water, and heat until the chocolate and butter have melted.
  • Remove the bowl from the heat and stir the mixture until smooth. Leave to cool for 2-3 minutes, then stir in the cream. Leave to stand at room temperature for 20-30 minutes, then chill in the fridge for 40-50 minutes, stirring occasionally, until thick enough to spread.
  • To decorate, spread a thin layer of frosting over one of the sponge cakes and top with a second alternate sponge cake. Repeat to stack up all the layers neatly, making sure you alternate the sponges as you go to ensure a chequerboard appearance when you cut into the cake.
  • Spread the remaining frosting around the sides and over the top of the cake.
  • Line the outside of the cake with individual KitKat fingers – I used four two-finger KitKats from the following flavours for this cake: Chocolate orange, dark chocolate, cookies and cream, and toffee treat.

IMG_20150910_222155 IMG-20150911-WA0005

Tasty Tuesdays on HonestMum.com

Thoughts on Motherhood

I’ve wanted to write something around this subject for quite some time – years, in fact – but never had the strength to, for fear of being judged or for fear of hurting anyone involved in the story that I had to recount. The nearest I came to addressing this topic was back in 2012 when I was 28 and in the midst of a deep turmoil about the whole issue, so I certainly didn’t have the courage to reveal the full extent of what I was feeling for fear of hurting any parties involved.

Well, I am not out to hurt anyone at all and I desperately want to share this story because it’s shaped the course of my life over the past few years so I would really like to get this off my chest.

So, here’s my story…

I was never particularly maternal in my early 20s or even considered having children, because I couldn’t see past the end of my nose at that stage in life. Even when I first got together with my now ex-partner I didn’t consider it, we were too busy partying and enjoying life right as it was there and then to even discuss it. But it all changed one year after we got together, when my best friend at the time had fallen pregnant with her first child and she asked me to be at the birth, mainly because the father wasn’t particularly reliable at that time and she wasn’t sure whether he was going to be around for the birth. Luckily he was, and I, along with her sisters and my sister  – quite a crowd of us! – were also present for the birth and it was the single most life-changing experience of my life to date, being there to witness a life being brought into the world. We supported my friend throughout the night at the home birth she had chosen to have, and as soon as her little baby boy arrived, we all burst into tears of joy and relief, and those tears didn’t stop when I got home a while later. I cried and cried, and at the time I wasn’t even sure why – I was so happy for her so there were tears of joy in there, but I was also struck with the realisation that I actually did want that for myself and I was nowhere near achieving it, it seemed, so there was sadness in those tears as well.

The seed was planted then (no pun intended, due to the nature of this piece…) that I wanted a family to be a part of my future. But my life just didn’t seem to be heading that way. Not long afterwards, I moved in with my boyfriend into his home, which was a happy progression for us, but our lifestyle wasn’t really one that looked like it would lead to children and that set-up didn’t look likely to change. It was 2010 then and I was 26, and that year, I really began to know what anxiety was. I’ve always had it in me to worry but it became out of control then, I worried constantly, I cried often, I began to talk to my partner more and more about the prospect of a family, and we argued more and more as a result, which made my feelings worse. I was hard on myself too, going through things in my head, over and over and over again, berating myself for not being able to just get on with things – kids weren’t the be all and end all were they, so why was I being such a misery? Why couldn’t I just let this go?

But the thing is, when a woman has a desire for a family, no amount of logical reasoning will stop her feeling that way…

But the thing is, when a woman has a desire for a family, no amount of logical reasoning will stop her feeling that way. And when you’re a woman having those feelings, being denied an answer by your partner as to whether you can even try for that kind of a future together is soul destroying. I loved my partner but we were in an absolute rut – I wanted an exact ‘yes’ or ‘no’ as to whether he wanted children, and as a result he felt he was being backed into a corner by me. We were at loggerheads. I felt like my head would forever be bruised from all the times I banged it against that metaphorical wall, never reaching any kind of resolution.

It didn’t help that, around this time, I was being asked by a few members of my family, more and more regularly, ‘so when are you going to have children?’ Even though I was only 26/27, I was being reminded that my biological clock was beginning to tick – the last thing I needed to be reminded of,  based on how I was feeling at that time. Maybe they could see then that it wasn’t working with my partner, that we didn’t want the same things, or maybe they were just curious. Either way, that approach didn’t help and the arguments that arose between myself and some family members when I lashed out in upset just added to the utter s**t that I felt. I felt alone and miserable, and the possibility of a family of my own in the future still seemed to evade me.

I felt obsessed by it all, and also trapped by it all. I, of course, realise that people have difficulties in starting their own family for all kinds of reasons, both medical and emotional, so I knew my situation was nothing unique or earth-shattering but I couldn’t find any peace or resolution in it at all. In my naive life beforehand, I truly hoped, and honestly half expected, that should I ever decide in the future that I wanted kids that it would just happen. I feel almost embarrassed admitting that now. I wouldn’t entertain the idea of taking steps to begin a family without my partner’s consent because that was just not moral to me, but I couldn’t bear to walk away either. I felt confined by my need for a family, haunted by it, but unable to make a change. The whole thing was driving me crazy.

Although life had become less than rosy overall, due to the huge elephant in the room of my relationship, my boyfriend and I still had good times, and I didn’t want to walk away because I loved him very much; he was, and is, a good person and I will always think the world of him. There were times when we could forget that future that we couldn’t quite agree on and just enjoy living in the moment.

But then the s**t hit the fan again a couple of years later when another of my oldest friends announced she was pregnant with her first child. I was obviously happy for her but it brought to the fore all those feelings that had been bubbling away not too far under the surface for far too long. Now, not only did I feel miserable that my chance to try for a family still wasn’t happening, but I felt guilt over the fact that a little part of me was upset that another friend was pregnant. I didn’t want to have those kinds of feelings, I felt selfish, why couldn’t I just be completely happy for her?

Not long afterwards, after years of longing for a future that included children, I walked away from my relationship and it broke my heart, more than it already felt broken. My desire to have a family finally won out and as much as I loved my partner, I knew that I needed to pursue a future that gave me the hope of a family. If I didn’t even try, I knew I would regret it and hate myself for it, and I would end up resenting my partner beyond repair too, so I walked away to try and save my sanity and to try and rescue a friendship with the man that I had spent so long with and still loved like family.

It goes without saying that this wasn’t an easy choice to make, but in the end we just didn’t want the same things and after so long, I finally felt a little more able to accept that. As I mentioned earlier, this post wasn’t written with the aim of hurting anyone but I wanted to share my story and thoughts on motherhood to make my peace with the past and hopefully offer any helpful words to anyone who may be in a similar position to what I was in. When I was in my darkest moments, stuck because I couldn’t see a future with a family and mad with myself because I couldn’t just switch off my desire for a family (yes, I even hoped that it was possible to do that at times, go against mother nature), I trawled the net for advice, support, enlightenment. Conversations with loved ones had, more often than not, become fraught so I shut off from them, but I still wanted so desperately to hear or read someone else’s story, to know that it would all be okay in the end. As much as the solution may look easy from the outside, all you have to do is make a change to your situation if you can’t find a resolution, it can be damn hard to do when you don’t feel you have the strength to make that move. Hopefully, if there’s anyone in that place now, they may read this and find a little bit of hope in it.

Now, two years on, I am in a new relationship and a family looks on the cards for our future, although not immediately. It’s something we’ve discussed and both want. I feel calmer knowing that this is something we will try for. I feel 100% happy for friends when they announce their pregnancies, and also excited and hopeful that I too will have the opportunity to become a mother one day.

There is still some worry that, after wanting this so much for the past few years, it still may never happen for me when I do actually get the opportunity to try. There is still emotional pain from time to time, but if motherhood never happens for me, no matter how painful that may be, I hope that I will at least find some kind of solace in knowing that I made a change to try and make it happen and if it doesn’t, hopefully I won’t be so hard on myself.

mumturnedmom
Mama-andmore

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